Festival Leckerli Cookies
Submitted by triciee
Swiss Leckerli cookies: honey-spiced almond bars with candied citrus peel and kirsch, finished with a hardening sugar glaze. Traditional Basel Christmas market sweet that improves with age.
YIELD
48 servingsPREP
10 minCOOK
20 minREADY
30 minLeckerli is the iconic spiced honey cookie of Basel, Switzerland, dating back to the 14th century. The literal translation means “little tasties," which is appropriate for a cookie that gets cut into bite-sized squares and stored in tins for the entire Christmas season. Honey, kirsch, sliced almonds and candied citrus peel form the dense, chewy base; a hot sugar glaze brushed over the warm cookies hardens into the signature glossy-white finish.
The dough is genuinely stiff and that’s right. Honey and a relatively small amount of egg create a heavy, sticky mixture that needs hand-kneading to come together. Working between sheets of wax paper is the smart move; rolling pin on bare dough causes sticking and tearing. Aim for slightly under ¼ inch thick for the right cookie density.
Kirsch (cherry brandy) is the traditional liquor and worth seeking out at a liquor store. It adds a faint cherry-almond fragrance that pairs perfectly with the honey and spices. Orange juice substitutes acceptably for a non-alcoholic version but loses the depth.
The hot sugar glaze timing is critical. The sugar syrup must be applied while the cookies are still warm so it spreads smoothly, then it hardens as it cools into a glossy white shell. Cold cookies cause the syrup to seize on contact; cold syrup hardens before it can be brushed.
Pro Tips
- Sift the flour and spices thoroughly. Stiff dough doesn’t allow for re-distribution of lumps later.
- Cut while still warm. Cooled Leckerli is firm and won’t slice cleanly.
- Store in airtight tins. The cookies actually improve in flavor and softness over 2 to 3 weeks.
- The glaze should reach 235°F (113°C) on a candy thermometer for the proper hardening.
Variations
- Use a mix of candied citron, ginger, and angelica for more traditional candied fruits.
- Add a tablespoon of grated lemon zest to the dough for fresher citrus notes.
- Substitute hazelnuts for almonds for a different nut profile.
- Pair with mulled wine or hot chocolate for the proper Swiss Christmas pairing.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly.
Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat.
Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended.
Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly.
Roll dough between two sheets of wax paper to a 13×9 inch rectangle, slightly less than ¼ inch thick, keeping edges as even as possible.
Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; remove second piece of wax paper.
Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares.
Make Glaze:
Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out of the oven or syrup will harden) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white.
Glaze:
Combine ½ cup granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235 on candy thermometer. Brush glaze on cookies while both are still warm.
NOTE:
When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring.
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